Garlic scapes, salt, lemon and butter. Ready to roast.
This entry isn’t a recipe, but a story. A story of a chicken. A chicken from Kany Farm in Bulls Gap, TN. If you happen to live close enough to the area do get one of these delectable birds, you consider yourself damn lucky. The bucolic location of this farm alone is enough to make you swoon but the pure pasture raised REAL chicken taste of Mike’s chickens will have you hooked in no time. (He’s at the Jonesborough Farmer’s Market on Saturdays)
I like to roast a chicken on Sunday and this is why.
Chicken Salad with fresh cherry tomatoes, avocado, red onion, parsley and basil.
First of all, there is roast chicken dinner, fabulous in it’s own right. I did this chicken simple with a little butter under the skin, some minced parsley, green garlic and salt. Into a 375 degree oven for just under an hour.
A chicken thigh, a little juice from the pan, a baked potato and a fresh garden salad is Sunday dinner.
Monday lunch is the chicken salad pictured above. Mix a few tablespoons of the basil mayo from last week into the vinaigrette from last night and you have got a delicious creamy dressing. Cold roast chicken over fresh greens with tomatoes, red onion, avocado and parsley and basil topped with that creamy dressing is the perfect lunch on a hot summer day.
First basil pesto of the season.
For day 3, I choose to use the roast chicken to top a pizza. Figured it would be a good way to get rid of some of that pesky summer squash too.
My pesto is simple and to the point, garlic scapes, basil leaves, olive oil, lemon juice and salt.
My pizza dough is simple as well. Flour,l yeast, sugar, water, salt.
Roasted Chicken Pizza.
Pizza toppings include red onion, queso fresco, zucchini, roasted chicken and a drizzle of olive oil over top.
How simple is that? So I used a leg and part of a thigh for the pizza. Tomorrow I’ll have a chicken quesadilla for lunch. Wednesday, possibly another chicken salad for dinner. And by Thursday I’ll be making chicken stock with the carcass and meat clinging to the bones so that over the weekend I can enjoy Risotto cooked in wine and chicken stock. And if any shredded meat remains, tacos or tamales are sure to show up on the menu.
It’s all about making cooking easy and accessible. Farming is long, hard days. Sometimes I am so tired that I can barely make myself a hot dog or popcorn for dinner but with recipes this simple there is no excuse not to roast a chicken on Sunday and eat like a King (or Queen) for a week.
Eating Greeneville 